I don’t about ya’ll but this recession is beating the living daylights out of me. And nowhere is it more evident than in my kitchen. Because that’s where I am all the time now.
Do I feel bad about all the restaurants out there losing business right now? Yes, I do. I want to be their business so badly. But it’s hard to justify spending $15 for lunch when the ingredients for Hurry-Up Chili cost just $14.53 and makes enough to feed the Counselor and myself for three days. And that’s with the organic ground chuck that I now feel compelled to purchase even in my reduced financial state. I will say that I actually happened to have everything except the beef, crushed tomatoes and kidney beans already in my pantry. So that’s like getting free ingredients.
This is Hurry-Up Chili because it literally takes a half hour to make.
The chili is full of flavor, but it’s not terribly spicy. If you want a little kick, add some hot sauce. And if you’re wondering why I add unsweetened baking chocolate to chili, as you well might, it adds a depth of flavor to the pot. If you don’t have any around, don’t go out and buy some just for this recipe. We are, after all, in a recession.
2 pounds ground chuck
1 28-ounce can crushed tomatoes
2 15.5-ounce cans kidney beans
2 tablespoons minced dried onion
½ teaspoon garlic powder
2 teaspoons salt
3 teaspoons chile powder
2 teaspoons ancho chile powder
1 teaspoon smoked paprika
1 ½ teaspoons cumin
½ square unsweetened baking chocolate
Brown meat in a large pot over medium-high heat until crispy brown bits begin to develop and the grease has been completely absorbed into the meat. Add the remaining ingredients. Simmer about 20 minutes.